| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Canadian |
Poultry etc, Pastanoodle, Casseroles |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Garlic cloves, minced |
| 3 |
c |
Mushrooms, sliced |
| 1 |
|
Sweet green pepper, chopped |
| 1 1/2 |
ts |
Dried basil |
| 1 1/2 |
ts |
Granulated sugar |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Pepper |
| 28 |
oz |
Canned tomatoes, chopped |
| 2 |
tb |
Tomato paste |
| 3 1/2 |
c |
Rigatoni pasta |
| 1 1/3 |
c |
Mozzarella, shredded |
| 1/4 |
c |
Parmesan, freshly grated |
| 1 |
|
Egg |
| 1/3 |
c |
Onion, finely chopped |
| 1/4 |
c |
Dry bread crumbs |
| 2 |
|
Garlic cloves, minced |
| 3 |
tb |
Parmesan, freshly grated |
| 1 |
ts |
Dried oregano |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
lb |
Lean ground turkey chicken or beef may be used |
INSTRUCTIONS
MEATBALLS
Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic,
Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping
tablespoonfuls into balls.
In large skillet, heat oil over medium-high heat; cook meatballs, in
batches if necessary, for 8-10 minutes or until browned on all sides.
Transfer to paper towel-lined plate.
Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt,
pepper and 2 tb water to skillet; cook over medium heat, stirring
occasionally, for about 10 minutes or until vegetables are softened. Stir
in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and
simmer for 30 minutes or until slightly thickened.
Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8
minutes or until pasta is tender but firm. Drain and return to pot; add
tomato sauce, stirring to coat rigatoni.
Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle
mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
Bake in 400F 200C oven for about 20 minutes or until cheese is melted and
top is golden.
Per serving: about 780 calories, 49 g protein, 34 g fat, 70 g carbohydrate
very high source fibre, excellent source calcium and iron.
Source: Canadian Living magazine [Jan 96] cover article
[-=PAM=-] j PA_Meadows@msn.com
Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 22:00:56 UT
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